Changes in Amino Acids, Anti-Nutrients and Functional Properties of African Yam Bean Flour Caused by Variation in Steeping Time Prior to Autoclaving
Ufot E. Inyang, Uduak I. Ibanga & Sunday I. Enidiok · Asian Journal of Biotechnology and Bioresource Technology · 2018
Changes in Amino Acids, Anti-Nutrients and Functional Properties of African Yam Bean Flour Caused by Variation in Steeping Time Prior to Autoclaving Background and Aim: Legume seeds are usually steeped in water or bicarbonate solution before further processing and this has some e...
Open access
Research Article
10.9734/AJB2T/2018/39747